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Mango Mini Cake with Whipped Cream Frosting

Mango Mini Cake with Whipped Cream Frosting

Delightful Mango Mini Cakes topped with whipped cream frosting, perfect for summer gatherings.
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Prep Time 40 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 8 mini cakes
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 4 large Eggs Room temperature for better incorporation.
  • 1 cup Granulated Sugar Consider brown sugar for richer flavor.
  • 1 teaspoon Vanilla Extract Swap with vanilla essence if on a budget.
  • 1 cup All-Purpose Flour Gluten-free option available.
For the Sugar Syrup
  • 1/2 cup Warm Water Helps dissolve sugar.
  • 1/4 cup Granulated Sugar Can use honey or agave.
  • 1/2 each Lemon Juice Fresh juice is best.
For the Whipped Cream Frosting
  • 1 cup Heavy Cream Use light cream for a lower-fat version.
  • 2 tablespoons Icing Sugar Stabilizes the whipped cream.
For the Mango Filling and Garnish
  • 2 each Fresh Mangoes Used as both puree and garnish.
  • 1/4 cup Fresh Mint Can be replaced with basil.

Equipment

  • Mixing Bowl
  • spatula
  • springform pan
  • Wire Rack
  • Cookie Cutter

Method
 

Mango Mini Cake Instructions
  1. Whip Eggs: Beat 4 large eggs on high speed for about 5 minutes until thick and fluffy. Gradually add in 1 cup of granulated sugar and 1 teaspoon of vanilla extract, and beat for an additional minute until well combined.
  2. Combine Dry Ingredients: Sift 1 cup of all-purpose flour into the egg mixture in two parts, gently folding with a spatula until smooth.
  3. Bake Sponge Cake: Preheat oven to 180°C (350°F). Pour batter into a lined 9-inch springform pan. Bake for 10-12 minutes until golden brown.
  4. Cool and Cut: Let the cake cool in the pan for 5 minutes, transfer to wire rack. Once cooled, cut into 8 mini layers.
  5. Prepare Sugar Syrup: Mix 1/2 cup of warm water, 1/4 cup of granulated sugar, and juice of 1/2 lemon until dissolved.
  6. Make Whipped Cream: Beat 1 cup of heavy cream until soft peaks form. Gradually add 2 tablespoons of icing sugar and another teaspoon of vanilla, whip until stiff peaks.
  7. Layer Cakes: Brush a sponge layer with syrup, spread mango puree, then whipped cream, add mango cubes. Repeat with remaining layers, finish with mint leaf.

Nutrition

Serving: 1mini cakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 15mgCalcium: 25mgIron: 1mg

Notes

Choose ripe Pakistani or Indian mangoes for the best flavor. Store in an airtight container in the fridge for up to 3-4 days. Freeze layers wrapped for up to 2 months.

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